tag:blogger.com,1999:blog-80954600693890859942018-03-05T08:47:08.027-07:00The Okara ProjectA collection of vegan recipes using okara, the pulpy byproduct of the soymilk- and tofu-making process.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-8095460069389085994.post-62394818516892789862014-05-27T17:13:00.000-07:002014-05-27T17:39:07.145-07:00Ultra Fudgey Okara BrowniesOK, brownies are my favorite dessert (especially with a scoop of vanilla So Delicious and some chocolate syrup), and there are probably a million variations of brownie recipes on this blog. Here's another, one that is decidedly on the fudgey side of the spectrum.<BR><BR><a href="https://www.flickr.com/photos/80027845@N00/14283602651/" title="fudgey okara brownies by fucher is now, on Flickr"><img src="https://farm3.staticflickr.com/2914/14283602651_1825ca5986.jpg" width="500" height="373" alt="fudgey okara brownies"></a><br><BR>In a bowl, mix <I>thoroughly</I> (it's easy not to):<BR><B>2/3 cup white whole wheat flour<BR>1/2 tsp. baking powder<BR>pinch salt</b><BR><BR>On the stove top, in a small pot over low heat, melt together<BR><B>4 oz. semi-sweet chocolate<BR>4 Tablespoons (1/2 stick, or 2 oz.) Earth Balance<BR>1 Tablespoon (1/2 oz.) coconut oil<BR>2/3 cup sugar</b><BR>and whisk together until ingredients are well incorporated and smooth.<BR><BR><I>NB: If you don't like the taste of coconut oil, feel free to substitute it with more Earth Balance or a more mild-tasting oil.</I><BR><BR>To the chocolate mixture, add<BR><B>1/4 cup okara<BR>1/3 cup almond milk (I'm sure other non-dairy milks will work fine)<BR>1 Tablespoon cornstarch<BR>3 Tablespoons cocoa powder</b><BR>and whisk until all ingredients are well incorporated, with no lumps. Turn off heat and add<BR><B>1 tsp. vanilla</b><BR>and whisk into chocolate mixture.<BR><BR>Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Bake at 350 degrees Fahrenheit for 28 minutes. Allow to cool.<BR><BR><a href="https://www.flickr.com/photos/80027845@N00/14263642966/" title="fudgey okara brownies by fucher is now, on Flickr"><img src="https://farm3.staticflickr.com/2905/14263642966_cdb0101d57_z.jpg" width="427" height="640" alt="fudgey okara brownies"></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com8tag:blogger.com,1999:blog-8095460069389085994.post-1157461999041941022014-02-18T12:20:00.002-07:002014-03-11T13:27:58.527-07:00chocolate rum muffins<b>This recipe makes 16 muffins,</b> so if you don't have two muffin tins, you might want to cut it in half. Although I have no idea how to measure 1/6 cup of something; hopefully you're smarter than me!<br /><br />The below recipe has been edited to take into account one eagle-eyed reader's astute observation about salt!<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12618315473/" title="chocolate rum muffins by fucher is now, on Flickr"><img alt="chocolate rum muffins" height="333" src="https://ycpi-farm8.staticflickr.com/7438/12618315473_a2b61c3f04.jpg" width="500" /></a><br /><br />In a bowl, mix (or sift, if you're not lazy!) together <BR><b>1 3/4 cup white whole wheat flour<br />1/2 cup cocoa powder<br />3/4 tsp. salt<br>3/4 tsp. cinnamon<br />3/4 tsp. baking soda<br />3/4 tsp. baking powder</b><BR><br />In a separate bowl, whisk together<br /><b>9 oz. okara<br />1 cup sugar<br />2/3 cup rum<br />3/4 cup canola oil<br />1 1/2 tsp. vanilla </b><BR>until well emulsified.<BR><br />Pour liquid ingredients into the dry ingredients and whisk until "just mixed." Then fold in<br /><b>1/2 cup chocolate chips</b><br /><br />Divide batter evenly into 16 wells of lightly oiled muffin pans. Bake at <br /><b>325 degrees Fahrenheit</b><br />for 23-25 minutes. Allow to cool for at least a few minutes before removing from pan. Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com3tag:blogger.com,1999:blog-8095460069389085994.post-18980061375975938762014-02-09T15:37:00.001-07:002014-02-09T20:19:37.161-07:00Graham-cracker-style pie crust<b>Do you like Graham-cracker pie crusts,</B> but hate trying to find vegan Graham crackers? Or do you simply hate going through the bother of smashing up a bunch of Graham crackers just to put together a simple crust? This recipe replicates the taste of the Graham-cracker crust using common pantry ingredients (plus okara!). The secret: toasting the flour first!<BR><a href="http://www.flickr.com/photos/80027845@N00/12419752355/" title="pie crust by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3829/12419752355_008a154381.jpg" width="500" height="366" alt="pie crust "></a><BR>Pour<BR><B>1 1/2 cups white whole wheat flour</B><BR>in a large baking pan and spread it out evenly. Bake at <BR><B>350 degrees Fahrenheit</B><BR>for 20 minutes. <BR><BR>Take<BR><B>1/4 cup okara</B><br>and place it in a saute pan over medium heat. Keep it moving so it does not burn or stick too much to the bottom of the pan. The idea here is to dry it out. By the time you're done, you should be able to cut its volume in half, to about 2 Tablespoons of dry okara.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12403506643/" title="okara by fucher is now, on Flickr"><img src="http://farm6.staticflickr.com/5531/12403506643_24bc5a9e6b.jpg" width="500" height="382" alt="okara"></a><BR><BR>Place the okara in a food processor fitted with a metal blade, and pulse it several times. <BR><a href="http://www.flickr.com/photos/80027845@N00/12403507263/" title="okara by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7370/12403507263_d4f81ef5c9.jpg" width="500" height="394" alt="okara"></a><BR><BR>Then, after the flour has toasted, put it into the food processor along with<BR><B>1 tsp. baking powder<BR>1/3 cup canola oil<BR>1/3 cup maple syrup<BR>pinch salt</B><BR>and process until the mixture is well incorporated. Scrape it into a lightly oiled 9" pie pan and shape it into a pie crust.<BR><BR>Bake the pie crust for 12 minutes in the 350-degree oven. Remove from oven and set aside. Allow to cool while you prepare a pie filling that is cooked over the stove and set in the refrigerator (i.e., not something you'll be putting back into the oven, as the pie crust has already been baked!).Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com3tag:blogger.com,1999:blog-8095460069389085994.post-33703937777098806152014-02-08T11:12:00.001-07:002014-02-08T11:12:19.431-07:00macaroni and cheese<B>Even though I am too afraid to share it with an omnivore,</B> I have long had a fascination with vegan mac and cheese recipes. I've tried quite a few, and am always interested in new strategies. I've been playing with this recipe for a while. I like that it has cashews and miso in it, which at least allows me to pretend it's healthy. (It <I>is</I> healthy in comparison with my favorite mac and cheese recipe, the one from the New Farm cookbook, which has an embarrassingly high amount of fat.)<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12389810334/" title="macaroni and cheese by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7428/12389810334_6c047a9102.jpg" width="500" height="333" alt="macaroni and cheese"></a><BR><BR>First, cook<BR><B>12 ounces whole wheat macaroni</b><BR>according to the package's directions. Drain and place in a large bowl. (OK, it doesn't <I>have</I> to be whole wheat, but they have made great strides in whole grain pasta lately, and I prefer it. It also helps with the conceit that this is healthier mac and cheese!)<BR><BR>While the macaroni is cooking, prepare the "cheese" sauce. In a food processor or high-powered blender, liquefy<BR><B>1 cup cashews (raw or roasted -- I've done it both ways)<BR>1/4 cup cornstarch<BR>1/2 cup nutritional yeast<BR>1/8 tsp. white pepper<BR>1/4 tsp. turmeric<BR>3/4 tsp. agar powder<BR>1 tsp. salt<BR>1 tsp. garlic powder<BR>2 tsp. onion powder<BR>2 1/4 cups soy milk<BR>1/4 cup okara<BR>1 tsp. liquid smoke<BR>1/2 cup olive oil<BR>1/4 cup miso paste (yellow or white)<BR>2 Tablespoons lemon juice</B><BR>Pour the liquefied mixture into a medium pot and whisk or stir over medium-low heat until mixture thickens. <BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12389809164/" title="macaroni and cheese by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3743/12389809164_54fa142ab8.jpg" width="500" height="333" alt="macaroni and cheese"></a><BR><BR>Once it has reached maximum thickness, pour the sauce over the macaroni and stir until it's all incorporated and ready to eat. Stir in <b>steamed broccoli</b> too, if desired.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com5tag:blogger.com,1999:blog-8095460069389085994.post-84247555271125644512014-01-25T09:41:00.000-07:002014-02-09T15:37:43.834-07:00okara chocolate pudding pie<B>A simple cornstarch-thickened pudding pie recipe.</B> I still think <a href="http://okaraproject.blogspot.com/2011/11/chocolate-coconut-brownie-tart.html">that other chocolate pie recipe</a> is the best ever, but if you don't want something quite that fancy, this is for you.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12419798893/" title="chocolate pudding pie by fucher is now, on Flickr"><img src="http://farm3.staticflickr.com/2807/12419798893_a4c9e26084.jpg" width="500" height="333" alt="chocolate pudding pie"></a><BR><BR>First, prepare one <a href="http://okaraproject.blogspot.com/2014/02/graham-cracker-style-pie-crust.html">pre-baked Graham-cracker pie crust</a>.<BR><BR>Then, in a blender or food processor, liquefy<BR><B>1/4 cup cornstarch<BR>2/3 cup sugar<BR>1/4 cup plus 2 Tablespoons cocoa<BR>1/4 cup okara<BR>3 cups unsweetened almond milk (not soy!)<BR>1 tsp. vanilla<BR>pinch salt</B><BR>and transfer contents to a small pot. Heat over medium-low heat on the stove top, and add<BR><B>1/2 cup chocolate chips</B><BR>Stir contents with a whisk until mixture has thickened. This can take a while (probably about 20 minutes for me), so just keep stirring until it becomes quite thick and doesn't seem to be getting any thicker. At this point, turn off the heat and pour the chocolate pudding mixture into the pie shell.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12063878726/" title="chocolate pudding pie by fucher is now, on Flickr"><img src="http://farm6.staticflickr.com/5499/12063878726_ec1263abec.jpg" width="500" height="333" alt="chocolate pudding pie"></a><BR><BR><I><B>NB:</B> If you used a store-bought Graham cracker pie shell instead of making your own crust, you will probably have too much pudding mixture. Those store-bought things are pretty dinky. You can always put the excess in separate bowls, chill, and enjoy as pudding later, maybe with some sliced fruit.</I><BR><BR>Some people like to put plastic or parchment paper over the top of the pie filling, which apparently keeps it from cracking. I've never tried that, but I probably should. <BR><BR>Allow pie to cool in the refrigerator for at least five hours, but preferably overnight. It needs this time to set, or else you'll be digging into a really splooshy mess.<BR>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-41898035679933363082014-01-21T09:15:00.000-07:002014-01-21T13:56:16.385-07:00chocolate chip oatmeal bars<a href="http://www.flickr.com/photos/80027845@N00/12063175214/" title="chocolate chip oatmeal bars by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3745/12063175214_1b6dcb7f37.jpg" width="500" height="362" alt="chocolate chip oatmeal bars"></a><BR><BR>In a bowl, stir together<BR><B>2 cups quick-cooking oats<BR>pinch of salt<BR>1/3 cup maple syrup<BR>1/3 cup hot water<BR>1 cup okara</B><BR>and mix until the okara is well incorporated. Pour this mixture into a lightly oiled 8"-by-8" pan and press down until you have flat oatmeal layer.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12063173334/" title="chocolate chip oatmeal bars by fucher is now, on Flickr"><img src="http://farm6.staticflickr.com/5517/12063173334_f11a77cf51.jpg" width="500" height="333" alt="chocolate chip oatmeal bars"></a><BR><BR>In a bowl (the same bowl as before, if you like), mix together<BR><B>1 1/2 cup chocolate chips<BR>3/4 cup finely chopped walnuts, pecans, or a combination of both<BR>1/3 cup maple syrup<BR>1 1/2 cup unsweetened shredded coconut<BR>1 Tablespoon corn starch</B><BR>and stir until all ingredients are well incorporated. Transfer this mixture to the pan and spread it out over the oatmeal layer to create a second, chocolate/coconut layer.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12063173924/" title="chocolate chip oatmeal bars by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7339/12063173924_55b9387219.jpg" width="500" height="329" alt="chocolate chip oatmeal bars"></a><BR><BR>Bake for<BR><B>350 degrees Fahrenheit</B><BR>for 20 to 22 minutes. Remove from oven and cut into squares while still warm. Allow to cool to room temperature before serving.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12063174744/" title="chocolate chip oatmeal bars by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3761/12063174744_9a85e1306b.jpg" width="500" height="333" alt="chocolate chip oatmeal bars"></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com4tag:blogger.com,1999:blog-8095460069389085994.post-68559117971257042042014-01-20T20:59:00.001-07:002014-01-21T13:59:05.061-07:00apple muffins<B>These muffins are kinda bland.</B> I think the spices should be at least doubled, and maybe other things, like cloves and ginger, should be added. The reason I'm putting this recipe up as-is is because I doubt I'll make it again, as I'm not a huge apple fan in the first place, and I think it's a good template anyway. Amp up the spices, add some sugar if you like sweet muffins (these aren't very sweet either), and maybe double the nuts as well. If you have success, please share your methods in the comments! Your fellow apple lovers will thank you.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12062616865/" title="okara apple muffins by fucher is now, on Flickr"><img src="http://farm6.staticflickr.com/5526/12062616865_b48a26c34e.jpg" width="500" height="333" alt="okara apple muffins"></a><BR><BR>In a bowl, mix together<BR><B>1 3/4 cup white whole wheat flour<BR>1/2 Tablespoon corn starch<BR>1/2 Tablespoon baking powder<BR>1/4 tsp. baking soda<BR>pinch salt<BR>1 tsp. cinnamon<BR>1/4 tsp. ground nutmeg</B><BR>until well incorporated.<BR><BR>In a separate bowl, whisk together<BR><B>1/2 Tablespoon vanilla<BR>2 Tablespoons canola oil<BR>1/4 cup plus 2 Tablespoons maple syrup<BR>1/3 cup soy milk<BR>1/4 cup apple juice concentrate (let it thaw first, of course)<BR>1/4 cup plus 2 Tablespoons okara</B><BR>until well incorporated.<BR><BR>Combine wet ingredients with dry ingredients and stir with a spoon until "just mixed." Then fold in<BR><B>1 Granny Smith apple, cored and chopped finely (peeled first if desired)<BR>1/3 cup chopped pecans</B><BR>and stir until evenly distributed.<BR><BR><a href="http://www.flickr.com/photos/80027845@N00/12062616475/" title="apples, chopped by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7291/12062616475_ae252942ee.jpg" width="500" height="333" alt="apples, chopped"></a><BR><BR>Divide batter evenly into the 12 wells of a lightly oiled muffin pan. Bake at <BR><B>350 degrees Fahrenheit</B><BR>for 24 minutes. Allow to cool for at least a few minutes before removing from pan. <BR><BR><B>Verdict:</B> The person I live with didn't think these were bland at all. For my part, I was able to "dress them up" by cutting them in half and spreading some apple butter on each side! Much better.<BR><BR>I still think the nuts should be at least doubled. The only reason I put in 1/3 cup is because it occurred to me that I had an opportunity to use up some pecans, and that just so happened to be the amount I had to finish off. Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-63071530253373708412014-01-12T07:51:00.000-07:002014-01-12T20:25:47.809-07:00lemon poppy seed muffins<B>I like these better than the lemon poppy seed muffins I made a few years ago</b>, and found them to be the exact right amount of tart ... though you might want to add more sugar if you have a serious sweet tooth. Additionally, if you are juicing fresh lemons, you can zest one of them first and add that to the batter as well.<BR><BR> Also, this yields a total of 16 muffins, so if you don't have more than one muffin pan, you might consider cutting this recipe in half. If you do that, remember that half of 3/4 cup is 1/4 cup plus 2 Tablespoons.<BR><BR> <a href="http://www.flickr.com/photos/80027845@N00/11898280255/" title="lemon poppy seed muffins by fucher is now, on Flickr"><img src="http://farm6.staticflickr.com/5523/11898280255_e389203fdd.jpg" width="500" height="356" alt="lemon poppy seed muffins"></a><BR><BR> In a bowl, combine<BR><B>2 1/2 cups white whole wheat flour<BR>2 Tablespoons cornstarch<BR>2 tsp. baking powder<br>1/4 tsp. salt<br>2 Tablespoons poppy seeds</b></br>and stir until well mixed. <BR><BR> In a separate bowl, whisk together<br><B>1 1/4 cup sugar<BR>3/4 cup canola oil<BR>1 cup lemon juice<br>1 cup okara</b><br>until oil is emulsified.<BR><BR> Add the dry ingredients to the wet ingredients and stir with a spoon until just mixed. Distribute the batter into 16 wells of two regular-sized muffin tins. Bake at <b>350 degrees Fahrenheit</b> for <b>21 minutes</b>. Allow to cool for at least a few minutes before removing from pan.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-52248779581477331692014-01-11T19:32:00.003-07:002014-01-11T19:58:03.250-07:00single-serve fudgey okara brownies<B>I've been on a quest to make single-serve fudgey brownies</b> (as opposed to cakey brownies) for a couple of months now. While the chocoholic in me thinks that I might try doubling the semi-sweet chocolate next time, these are pretty great.<BR><BR> <a href="http://www.flickr.com/photos/80027845@N00/11898477774/" title="okara brownies by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3704/11898477774_87ba72e582.jpg" width="500" height="333" alt="okara brownies "></a><BR><BR> In a bowl, combine<BR><B>1/4 cup flour (all-purpose, white whole wheat, or a combination)<BR>1/4 cup sugar<BR>2 Tablespoons cocoa powder<BR>1/8 tsp. salt<BR>1/4 tsp. baking powder</B><BR>and stir until integrated. <BR><BR> In a microwave-safe bowl, place<BR><B>1 oz. semi-sweet chocolate<BR>1 Tablespoon Earth Balance<BR>1/2 Tablespoon maple syrup<BR>1/4 cup soy milk</b><br>and heat (around 1 minute at 70% power on my ancient microwave) until hot enough for margarine and chocolate to finish melting when you whisk the contents. After ingredients are whisked together, add<BR><B>1/4 tsp. vanilla<BR>3 Tablespoons okara</B><BR>and whisk until blended.<BR><BR> Add dry ingredients to liquid ingredients and stir with a spoon until just mixed. (Overmixing might result in rubbery brownies.) Divide batter between <B>two lightly oiled 8-ounce ramekins</B> and bake at <B>350 degrees Fahrenheit</b> for <b>26 minutes</b>. Allow to cool for a few minutes before inverting brownies from ramekins.<BR><BR> <a href="http://www.flickr.com/photos/80027845@N00/11898477744/" title="okara brownies by fucher is now, on Flickr"><img src="http://farm4.staticflickr.com/3799/11898477744_fa449e6ff9_z.jpg" width="456" height="640" alt="okara brownies"></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-56287122060143614522013-12-25T23:13:00.003-07:002013-12-25T23:13:32.736-07:00chocolate spice loaf<b>Not super-sweet, but still a yummy treat. </b>This was inspired by the Post Punk Kitchen's <a href="http://www.theppk.com/2011/10/chocolate-pumpkin-loaf/">chocolate pumpkin loaf</a>, with some tweaking. I used cranberry sauce instead of apple sauce, simply because I had cranberry sauce to use up and no extra apple sauce, but I'm sure either would work. If I didn't know there was cranberry in here, I wouldn't be able to taste it anyway, though I do detect a hint. If you're into that flavor combo, maybe throw in some fresh cranberries.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11560134403/" title="chocolate spice loaf by fucher is now, on Flickr"><img alt="chocolate spice loaf" height="333" src="http://farm8.staticflickr.com/7373/11560134403_87314f5290.jpg" width="500" /></a><br /><br />Bring<br /><b>1/3 cup of water</b><br />to a boil in a small pot. Quickly, before it can evaporate, add<br /><b>1/4 cup cranberry sauce or apple sauce</b><br /><b>2 Tablespoons canola oil</b><br /><b>2 Tablespoons cocoa powder</b><br /><b>1/3 cup chocolate chips</b><br />and stir until chocolate chips are melted. Turn off heat and add<br /><b>1 cup brown sugar, packed </b><br /><b>1 cup okara</b><br /><b>1 tsp. vanilla</b><br /><b>1 Tablespoon apple cider vinegar</b><br />and stir until thoroughly mixed.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11560132633/" title="chocolate spice loaf by fucher is now, on Flickr"><img alt="chocolate spice loaf " height="333" src="http://farm6.staticflickr.com/5490/11560132633_35565706bc.jpg" width="500" /></a><br /><br />Add<br /><b>1 1/2 cup white whole wheat flour</b><br /><b>1/2 tsp. cinnamon</b><br /><b>1/4 tsp. nutmeg</b><br /><b>1/4 tsp. ground ginger</b><br /><b>1/8 tsp. ground cloves</b><br /><b>3/4 tsp. baking soda</b><br /><b>3/4 tsp. salt</b><br />and stir until dry ingredients are incorporated into wet ingredients.<br /><br />Scrape the batter into a lightly oiled 9-inch bread pan and cook for 55 minutes at 350 degrees Fahrenheit. Allow to cool for at least 10 minutes before running a knife around the edges of the pan and inverting the loaf onto a surface.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11560133793/" title="chocolate spice loaf by fucher is now, on Flickr"><img alt="chocolate spice loaf " height="333" src="http://farm8.staticflickr.com/7317/11560133793_c2e5c919ec.jpg" width="500" /></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-78820316620734846632013-12-24T23:06:00.001-07:002013-12-24T23:14:04.250-07:00cranberry okara muffins (with optional chocolate!)<b>I had some leftover cranberry sauce,</b> so I made a half-recipe of muffins ... But it turned out to make eight muffins, so that's really a three-quarters recipe.<br /><br />You can make these delicious muffins for breakfast, or if you want some seasonal dessert muffins, throw in some chocolate chips for extra yumminess! <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11542439195/" title="cranberry muffins by fucher is now, on Flickr"><img alt="cranberry muffins" height="326" src="http://farm6.staticflickr.com/5477/11542439195_06331b8ca2.jpg" width="500" /></a><br /><i>This is what they look like with the optional chocolate chips.</i><br /><br />In a bowl, mix until thoroughly incorporated:<br /><b>1/4 cup brown sugar (packed)<br />1/2 cup okara<br />2 Tablespoons canola oil</b><b>&nbsp;</b><br /><b>2 Tablespoons </b><b>soymilk<br />1/2 tsp. vanilla</b><br /><b>1/2 tsp. orange flavor<br />4 oz. cranberry sauce</b><br /><br /><iframe allowfullscreen="" frameborder="0" height="333" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/80027845@N00/11542437765/player/277ca617f0" webkitallowfullscreen="" width="500"></iframe><br /><br />In a separate bowl, mix together<br /><b>3/4 cup plus 2 Tablespoons white whole-wheat flour<br />1/2 tsp. baking soda<br />1/4 tsp. baking powder<br />1/4 tsp. salt</b><br />and stir until well combined.<br /><br /><iframe allowfullscreen="" frameborder="0" height="333" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/80027845@N00/11542438125/player/9e8d12ecec" webkitallowfullscreen="" width="500"></iframe><br /><br />Add dry ingredients to cranberry mixture and stir until just mixed. If using, fold in<br /><b>1/2 cup semi-sweet chocolate chips (optional)</b><br />Distribute batter into a lightly oiled muffin pan. This should make around eight muffins (maybe seven if you're omitting the chocolate chips).<br /><br /><iframe allowfullscreen="" frameborder="0" height="364" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/80027845@N00/11542438425/player/9a8dbaffe6" webkitallowfullscreen="" width="500"></iframe><br /><br />Bake at 350 degrees Fahrenheit for 23 minutes. Allow to cool for at least a few minutes before removing from pan.<br /><br /><iframe allowfullscreen="" frameborder="0" height="282" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/80027845@N00/11542438445/player/5ff30a832b" webkitallowfullscreen="" width="500"></iframe><br /><i>This is what they look like without chocolate chips.</i><br /><br /><b>Verdict:</b> I love these. The orange flavor gives it a great boost, but if I had had an orange around I might have zested it and thrown that in and cut the orange flavor by half. It actually could have stood to be more cranberry-heavy, but I like these so much anyway that I won't complain.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com1tag:blogger.com,1999:blog-8095460069389085994.post-79659795992798302172013-12-14T15:26:00.004-07:002013-12-14T15:27:32.406-07:00single-serving okara brownies<b>And more single-serving creations:</b> a cakey brownie (I'm still working on a fudgey brownie, as I consider myself to be on the "fudgey" side of the fudgey/cakey divide when it comes to brownie preferences.)<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11373871853/" title="single-serving okara brownies by fucher is now, on Flickr"><img alt="single-serving okara brownies" height="329" src="http://farm4.staticflickr.com/3722/11373871853_6887d01f08.jpg" width="500" /></a><br /><br />In a small microwave-safe bowl or mixing cup, add<br /><b>1 tsp. corn starch<br />2 Tablespoons soy milk</b><br />and whisk together until corn starch is dissolved. Add<br /><b>1 1/4 oz. semi-sweet chocolate<br />0.75 oz. Earth Balance<br />3 Tablespoons sugar</b><br />and microwave until chocolate and Earth Balance are melted. (This took about 90 seconds at 60% power on my ancient microwave.) Stir with a whisk or a fork until mixture is smooth.<br /><br />Add<br /><b>2 Tablespoons okara<br />1/2 tsp. vanilla</b><br />and stir until well incorporated.<br /><br />In a separate bowl or mixing cup, combine<br /><b>1/4 cup white whole-wheat flour (or any flour, really)<br />1/4 tsp. baking powder<br />1 Tablespoon cocoa powder<br />pinch of salt</b><br /><br />Add flour mixture to the chocolate mixture and stir until combined. Divide batter evenly into <b>two 8-ounce (1 cup) lightly oiled ramekins</b>. Bake at 325 degrees Fahrenheit for 29 minutes. Allow to cool. <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11373871283/" title="single-serving okara brownies by fucher is now, on Flickr"><img alt="single-serving okara brownies " height="333" src="http://farm6.staticflickr.com/5478/11373871283_88310f109d.jpg" width="500" /></a><br /><br />Run a knife around the edges and invert ramekins to remove brownies (or eat them directly from the ramekins).<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11373871883/" title="single-serving okara brownies by fucher is now, on Flickr"><img alt="single-serving okara brownies " height="326" src="http://farm4.staticflickr.com/3717/11373871883_d4c7681ec0.jpg" width="500" /></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-12478790578700328022013-12-06T08:27:00.000-07:002013-12-24T23:15:16.527-07:00pumpkin pancakes<b>Have a bit of pumpkin to use up?</b> How about a stack of pumpkiny okara pancakes?<br /><br /><i><b>Yield:</b> Around a dozen pancakes </i><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230817033/" title="pumpkin pancakes by fucher is now, on Flickr"><img alt="pumpkin pancakes" height="374" src="http://farm8.staticflickr.com/7400/11230817033_956367a028.jpg" width="500" /></a><br /><br />In a bowl, mix together<br /><b>1 cup white whole-wheat flour (or any flour, really)</b><br /><b>1/8 tsp. salt</b><br /><b>1/4 tsp. ground cloves</b><br /><b>1/4 tsp. nutmeg</b><br /><b>1/4 tsp. ground ginger</b><br /><b>1/2 tsp. baking soda</b><br /><b>1/2 tsp. cinnamon</b><br /><b>1 tsp. baking powder</b><br /><br />In a separate bowl, thoroughly whisk<br /><b>1/4 cup brown sugar (packed)</b><br /><b>1/4 cup pumpkin puree</b><br /><b>1 1/4 cup soymilk</b><br /><b>1 Tablespoon canola oil</b><br /><b>1 Tablespoon apple cider vinegar</b><br /><b>2 Tablespoons okara </b><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230816583/" title="pumpkin pancakes by fucher is now, on Flickr"><img alt="pumpkin pancakes" height="349" src="http://farm3.staticflickr.com/2864/11230816583_83e548aa80.jpg" width="500" /></a><br /><br />Add the dry ingredients to the wet ingredients and whisk until well incorporated.<br /><br />Grease a pan with Earth Balance or spray with vegetable spray, if needed (maybe you have a trusty non-stick pan and don't do that stuff). Heat over medium-high heat. To see if the pan or griddle is hot enough, flick some water droplets on it. If it sizzles, the pan or griddle is ready to go. Pour about 1/4 cup of batter on the surface for each pancake. The batter will start to bubble. When the bubbling starts to subside, that's about when the pancake should be flipped.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230816973/" title="pumpkin pancakes by fucher is now, on Flickr"><img alt="pumpkin pancakes" height="333" src="http://farm3.staticflickr.com/2877/11230816973_b41334a3cf.jpg" width="500" /></a><br /><br />After flipping your pancake, you should cook it on the second side for about half as long as you cooked the first side.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230817013/" title="pumpkin pancakes by fucher is now, on Flickr"><img alt="pumpkin pancakes" height="333" src="http://farm8.staticflickr.com/7351/11230817013_9a7b1c0fcb.jpg" width="500" /></a><br /><br />Continue to cook your pancakes in this manner until you are out of batter! I stacked these up and ate them with Earth Balance and maple syrup.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230817003/" title="pumpkin pancakes by fucher is now, on Flickr"><img alt="pumpkin pancakes" height="333" src="http://farm4.staticflickr.com/3690/11230817003_050b85affb.jpg" width="500" /></a><br /><br /><b>Verdict:</b> I liked these ... a lot. However, the seasoning was a wee bit on the "bland" side, so if you like a lot of spices, you might want to use heaping teaspoons and whatnot. Heck, I might even double some of the spices next time.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-62845946777058293522013-12-05T20:08:00.001-07:002013-12-06T12:22:18.111-07:00sweeter pumpkin pie<b>Not sick of pumpkin stuff yet? </b>This recipe is tweaked from an <a href="http://okaraproject.blogspot.com/2010/01/pumpkin-okara-pie.html">earlier pumpkin pie recipe</a> published here. As promised, this version is a bit sweeter.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11230487065/" title="pumpkin pie by fucher is now, on Flickr"><img alt="pumpkin pie" height="333" src="http://farm4.staticflickr.com/3782/11230487065_09934ea7af.jpg" width="500" /></a><br /><br />Throw the following ingredients into a food processor:<br /><b>1 15 oz. can pureed pumpkin<br />1/4 tsp. ground cloves<br />1/2 tsp. salt</b><br /><b>1/2 tsp. agar powder</b><br /><b>1/2 tsp. nutmeg<br />1/2 tsp. powdered ginger<br />1 tsp. cinnamon</b><br /><b>1/4 cup sugar<br />1/4 cup corn starch<br />1/4 cup okara<br />1/2 cup maple syrup<br />3 Tablespoons canola oil<br />1 Tablespoon molasses<br />3/4 cup soy milk</b><br /><br />Blend until thoroughly mixed and pour into an<br /><b><a href="http://okaraproject.blogspot.com/2010/01/okara-pie-crust.html">unbaked 9-inch pie shell</a></b><br /><br />Bake for 10 minutes at 425 degrees Fahrenheit, and then reduce heat to 350 degrees Fahrenheit and bake for an additional 45 minutes. Allow pie to cool on a rack before eating. <br /><br /><b>Verdict:</b> This is everything I need a pumpkin pie to be. If you need it to be sweeter still, you can look into vegan whipped cream or this "<a href="http://www.theppk.com/2011/04/rad-whip/">Rad Whip</a>" I hear tell about.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-157874436096851152013-12-04T00:11:00.002-07:002013-12-05T20:09:46.118-07:00single-serving peanut-butter brownies<b>So it's been awhile.</b> That's because I've been trying (and succeeding!) to cut down on my sugar intake. And, unfortunately, most of my okara creations have been baked goods. However, with an investment in some 8-ounce ramekins, I have looked into the possibility of creating single-serving desserts, so that I can have something nice but not keep eating it day after day.<br /><br />I actually initially sought to come up with a microwave brownie, but all my attempts were gooey and awful. So instead I've been baking these in a toaster oven. Microwave recipes are so imprecise, anyway; the toaster oven is the way to go.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11202035656/" title="okara brownies by fucher is now, on Flickr"><img alt="okara brownies" height="375" src="http://farm8.staticflickr.com/7411/11202035656_2dd0a3abb7.jpg" width="500" /></a> <br /><br />In a small bowl or cup, whisk together<br /><b>2 Tablespoons unsalted peanut butter<br />1 Tablespoon maple syrup</b><br />until mixture is smooth. Set aside.<br /><br />In a small bowl or measuring cup, mix together<br /><b>1/4 cup sugar<br />1 oz. okara<br />1 oz. semi-sweet chocolate</b><br /><b>2 Tablespoon Earth Balance or canola oil</b><br />and microwave until chocolate is melted. (On my ancient microwave, this was accomplished by nuking for one minute at 60% power. Your mileage may vary.) Whisk ingredients until mixture is smooth and all chocolate is incorporated. Then add<br /><b>1 Tablespoon almond milk or soy milk</b><br /><b>1/2 tsp. vanilla</b><br />and whisk together until smooth.<br /><br />Into the chocolate mixture, thoroughly mix<br /><b>1/4 cup whole-wheat pastry flour or white whole wheat flour<br />2 Tablespoons cocoa powder<br />1/4 tsp. baking powder<br />1/8 tsp. salt</b><br /><br />When mixture is thoroughly incorporated, divide batter evenly into <b>two 8-ounce (1 cup) lightly oiled ramekins</b>. Then drop a dollop of the peanut butter mixture on top of the chocolate batter.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11202074166/" title="okara brownies by fucher is now, on Flickr"><img alt="okara brownies" height="375" src="http://farm3.staticflickr.com/2834/11202074166_d7b2140433.jpg" width="500" /></a> <br /><br />Using a knife, cut through the peanut butter and chocolate batter to create a "swirl" effect.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/11202074116/" title="okara brownies by fucher is now, on Flickr"><img alt="okara brownies" height="381" src="http://farm6.staticflickr.com/5471/11202074116_b7d1cfb978.jpg" width="500" /></a> <br /><br />Bake at 325 degrees Fahrenheit for 27 minutes. Allow to cool. I wasn't able to get these out in one piece (though I came close), so this might be something you want to eat directly from the ramekin.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-78479400042989610742012-11-26T14:37:00.001-07:002012-11-26T14:51:01.349-07:00carrot-ginger eggless egg rolls<b>Today we're revisiting</b> the <a href="http://okaraproject.blogspot.com/2010/09/fried-okara-spring-rolls.html">fried okara spring rolls</a>, only this time we're making them with egg roll wrappers. It took me forever to find egg roll wrappers that were vegan! In my opinion, spring rolls just aren't meant to be fried, and this tastes much better with the egg roll wrappers.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221190183/" title="carrot-ginger eggless egg rolls by fucher is now, on Flickr"><img alt="carrot-ginger eggless egg rolls" height="427" src="http://farm9.staticflickr.com/8204/8221190183_08cce28121_z.jpg" width="640" /></a><br /><br />Over medium heat, sautee<br /><b>1/2 cup okara<br />2 Tablespoons agave nectar, sugar, or combination of the two<br />1 Tablespoon tamari<br />2 Tablespoons rice vinegar<br />1 carrot, shredded<br />1/2 tsp. minced ginger<br />1/4 tsp. salt</b><br />and stir for several minutes, until the liquids have been mostly evaporated and the contents have been thoroughly combined.<br /><br />Move okara-carrot mixture to a bowl and stir in<br /><b>2 Tablespoons finely chopped cilantro</b><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221189681/" title="carrot-ginger eggless egg rolls by fucher is now, on Flickr"><img alt="carrot-ginger eggless egg rolls" height="333" src="http://farm9.staticflickr.com/8198/8221189681_549a58c9b1.jpg" width="500" /></a><br /><br />Now it's time to fill the egg roll wrappers. You'll need about<br /><b>20 vegan egg roll wrappers (or wonton wrappers)</b><br />give or take, depending on the size of the carrot you used.<b> </b><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221189493/" title="wrappers by fucher is now, on Flickr"><img alt="wrappers" height="333" src="http://farm9.staticflickr.com/8337/8221189493_184d4935a4.jpg" width="500" /></a><br /><br />Put a half Tablespoon of the okara mixture into the egg roll wrapper. Place it on one side of the wrapper and leave enough space to fold down the tops and bottoms.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221189797/" title="carrot-ginger eggless egg rolls by fucher is now, on Flickr"><img alt="carrot-ginger eggless egg rolls" height="333" src="http://farm9.staticflickr.com/8484/8221189797_82f337e2a5.jpg" width="500" /></a><br /><br />Obtain a small cup of water to dip your fingertips into. Moisten the top and bottom of the wrapper, and then fold over the top and bottom of the okara filling.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221189901/" title="carrot-ginger eggless egg rolls by fucher is now, on Flickr"><img alt="carrot-ginger eggless egg rolls" height="333" src="http://farm9.staticflickr.com/8207/8221189901_2818cecfee.jpg" width="500" /></a><br /><br />Roll the wrapper over the filling. When you have a little flap of wrapper left, moisten it and stick it to the rest of the wrapper, sealing it.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/8221190035/" title="carrot-ginger eggless egg rolls by fucher is now, on Flickr"><img alt="carrot-ginger eggless egg rolls" height="333" src="http://farm9.staticflickr.com/8480/8221190035_a0f1a26b51.jpg" width="500" /></a><br />Fry the spring rolls in hot<br /><b>oil</b><br />I used canola oil but something like sesame oil might be more appropriate for a dish like this. If the oil is deep enough to submerge the rolls, fry them until they turn a golden brown. If the oil is too shallow for full submersion, make sure you flip the rolls to ensure even browning. Remove from oil and drain on a paper towel.<br /><br /><b>Verdict:</b> Much better with the egg roll wrappers! I love the taste, and thought they were fine without any dipping sauce.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com5tag:blogger.com,1999:blog-8095460069389085994.post-35616891409956110112012-11-09T01:50:00.001-07:002012-11-09T01:51:49.333-07:00carrot bread<a href="http://www.flickr.com/photos/80027845@N00/8168889841/" title="carrot okara bread by fucher is now, on Flickr"><img alt="carrot okara bread" height="375" src="http://farm9.staticflickr.com/8208/8168889841_4d285a68f0.jpg" width="500" /></a><br />In a large bowl, mix together<br /><b>2 1/4 cups white whole wheat flour&nbsp;</b><br /><b>1/4 cup wheat germ</b> <i>or</i> <b>quick oats&nbsp;</b><br /><b>1/2 cup sugar&nbsp;</b><br /><b>1 Tablespoon baking powder&nbsp;</b><br /><b>1/2 tsp. baking soda</b><br /><br />In another bowl, whisk together <b>&nbsp;</b><br /><b>1/3 cup canola or corn oil&nbsp;</b><br /><b>1 cup orange juice</b> <i>or</i> <b>1 cup soymilk + 1 tsp. orange extract&nbsp;</b><br /><b>1/2 cup grated carrots&nbsp;</b><br /><b>1/2 cup okara&nbsp;</b><br /><b>the zest of one orange</b><br /><br />After the oil has been emulsified, add the liquid ingredients to the dry ingredients and stir until all the flour has been moistened.<br /><br />Scrape batter into a 9"x5" loaf pan that has been sprayed with vegetable oil. Place into an oven heated at 350 degrees Fahrenheit and bake for 55 minutes.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-60954693816512196862012-07-17T02:39:00.003-07:002012-07-17T02:47:23.628-07:00cherry(-orange) muffins<B>These were meant to be cherry-orange muffins,</b> but because they didn't quite have the orangey oomph! I was going for, they're merely cherry(-orange) muffins. They still taste good, though!<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7589215194/" title="cherry okara muffins by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7269/7589215194_5aae96e991.jpg" width="500" height="333" alt="cherry okara muffins"></a><br /><br />In a small bowl, combine<br /><b>1 1/2 cup whole-wheat pastry flour<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1 tsp. salt<br />1 tsp. cinnamon<br />1 Tablespoon dried orange peel<br />1 cup dried cherries, coarsely chopped</b><br /><br /><I>NB: I used dried bing cherries.</I><br /><br />In a larger bowl, combine<br /><b>8 oz. okara<br />1/2 cup sugar<br />1/2 cup orange juice<br />1 Tablespoon lemon juice<br />1 tsp. vanilla</b><br />and whisk thoroughly.<br /><br />Add the flour mixture from the first bowl to the wet ingredients in the second bowl, and mix until just combined.<br /><br />Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7589215436/" title="cherry okara muffins by fucher is now, on Flickr"><img src="http://farm9.staticflickr.com/8421/7589215436_fca1b94db5.jpg" width="500" height="333" alt="cherry okara muffins"></a><br /><br /><B>Verdict:</B> I liked these, but they might further benefit from one or two tablespoons of vegetable oil. Also, next time I might use orange extract to amp up the intended orange flavor. (It's also possible that these weren't as orangey as I wanted them to be because my jar of dried orange peel is quite old, and might have lost some of its potency. Your mileage may vary.)Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-76730779066653879872012-05-13T23:33:00.000-07:002012-05-13T23:38:51.060-07:00chocolate-cherry (okara!) bread pudding<b>Do you make more than one batch of soymilk at a time?</b> If so, you might be able to use up a lot of okara if you make this recipe, which calls for nearly two cups of the stuff!<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7194310826/" title="051312 029a by fucher is now, on Flickr"><img alt="051312 029a" height="447" src="http://farm8.staticflickr.com/7100/7194310826_5a286582b8_z.jpg" width="640" /></a><br /><br />I took one loaf of Trader Joe's par-baked ciabatta bread, which I did not bake as directed, and cut it into cubes. The package said the loaf was 8 ounces, but the scale said it was more like 11 ounces! In any case, I ended up with<br /><b>7 cups of cubed Italian bread</b><br /><br />Take these bread cubes and distribute them evenly along the bottom of a <b>well-oiled 9-inch by 13-inch baking pan</b>.<br /><br />Sprinkle <b>&nbsp;</b><br /><b>1/2 cup dried cherries</b><br />&nbsp;on top, ensuring that they are evenly distributed.<br /><br />&nbsp;<a href="http://www.flickr.com/photos/80027845@N00/7194299476/" title="bread pudding by fucher is now, on Flickr"><img alt="bread pudding" height="333" src="http://farm6.staticflickr.com/5191/7194299476_67a58e4750.jpg" width="500" /></a><br /><br />In a small pot over low heat, mix together <b>&nbsp;</b><br /><b>3 cups soy milk&nbsp;</b><br /><b>12 ounces chocolate chips&nbsp;</b><br /><b>2/3 cup sugar</b><br />until the chocolate has completely melted and is fully incorporated into the milk. Pour half of this chocolate mixture into a blender along with <b>&nbsp;</b><br /><b>1 3/4 cups okara&nbsp;</b><br /><b>1 tsp. vanilla (I used vanilla paste!)</b><br />Liquefy completely. Add the rest of the chocolate mixture into the blender and blend thoroughly (if your blender is big enough -- otherwise do this in two batches).<br /><br />&nbsp;<a href="http://www.flickr.com/photos/80027845@N00/7194299502/" title="bread pudding by fucher is now, on Flickr"><img alt="bread pudding" height="333" src="http://farm6.staticflickr.com/5340/7194299502_952d96d4bc.jpg" width="500" /></a><br /><br />When chocolate-okara mixture is completely liquefied, pour the mixture evenly over the bread cubes. Pat any floating cubes down into the chocolate mixture with a spatula or spoon to ensure that all of the bread is covered.<br /><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7194299562/" title="bread pudding by fucher is now, on Flickr"><img alt="bread pudding" height="333" src="http://farm8.staticflickr.com/7221/7194299562_92e0e5551e.jpg" width="500" /></a><br /><br />In a bowl, combine <b>&nbsp;</b><br /><b>1 cup cherry preserves&nbsp;</b><br /><b>1 tsp. lemon juice</b><br />thoroughly. Pour the cherry mixture evenly over the bread-chocolate mixture.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7194299572/" title="bread pudding by fucher is now, on Flickr"><img alt="bread pudding" height="333" src="http://farm8.staticflickr.com/7220/7194299572_a0159085c7.jpg" width="500" /></a><br /><br />Cover the bread pudding with foil and allow it to sit for 30 minutes before transferring it to a <b>350 degree Fahrenheit</b> oven. Bake for an hour and allow to cool for at least 20 minutes before serving. (I think it tastes better after cooling completely.)<br /><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7194299718/" title="bread pudding by fucher is now, on Flickr"><img alt="bread pudding" height="500" src="http://farm6.staticflickr.com/5119/7194299718_71abdb21e4.jpg" width="333" /></a> <b>&nbsp;</b><br /><br /><b>Verdict:</b> I think this tastes great, but it might be fun to experiment with liquids aside from soymilk. Perhaps coffee or some kind of liquor could give this dessert a deeper and richer flavor. But I'm not going to complain about a cherry-chocolate combination, and this was pretty easy to make!Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com2tag:blogger.com,1999:blog-8095460069389085994.post-29048760073868303742012-04-14T20:47:00.003-07:002012-04-14T20:54:14.275-07:00okara blueberry-corn muffins<B>I like this blueberry muffin recipe</B> much more than <a href="http://okaraproject.blogspot.com/2010/08/blueberry-okara-muffins.html">its predecessor</A>. It has a much better texture, and I like that it's sweetened with maple syrup, which gives it a subtler sweetness.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/7078681717/" title="okara blueberry-corn muffins by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7051/7078681717_aa88c25e30.jpg" width="500" height="339" alt="okara blueberry-corn muffins"></a><br /><br />In a bowl, mix together<br /><B>1 cup all-purpose flour<br />2/3 cups whole wheat pastry flour<br />1/3 cup corn meal<br />2 tsp. baking powder<br />3/4 tsp. baking soda<br />1/2 tsp. salt</B><br />until ingredients are thoroughly combined.<br /><br />In a separate bowl, whisk together<br /><B>8 oz. okara (approximately 1 cup)<br />1/3 cup canola oil<br />2/3 cup maple syrup<br />2/3 cup soy milk<br />2 tsp. apple cider vinegar<br />2 tsp. vanilla</B><br />until oil has been emulsified.<br /><br />Add the wet ingredients to the dry ingredients and combine until "just mixed." Then fold in<br /><B>1 cup blueberries</B><br /><br />Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 25-27 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com5tag:blogger.com,1999:blog-8095460069389085994.post-13862118919105778372012-03-20T23:20:00.005-07:002012-03-20T23:32:01.233-07:00raspberry okara muffins<a href="http://www.flickr.com/photos/80027845@N00/6856092370/" title="032012 048a by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7103/6856092370_82bfb36163.jpg" width="500" height="333" alt="032012 048a"></a><br /><br />In a bowl, mix together<br /><B>2 cups whole wheat pastry flour<br />2 tsp. baking powder<br />3/4 tsp. baking soda<br />3/4 tsp. cinnamon<br />1/2 tsp. salt<br />3/4 cup chopped pecans</B><br />until ingredients are thoroughly combined.<br /><br />In a separate bowl, whisk together<br /><B>8 oz. okara<br />1/3 cup canola oil<br />2/3 cup maple syrup<br />2/3 cup soy milk<br />2 tsp. vinegar (I used apple cider vinegar)<br />2 tsp. vanilla</B><br />until oil has been emulsified.<br /><br />Add the wet ingredients to the dry ingredients and combine until "just mixed." Then fold in<br /><B>6 oz. raspberries (fresh or frozen)</B><br /><br />Fill the cups of a lightly oiled 12-muffin tin with the batter. You should have enough batter to fill each cup all the way to the top. Bake at 350 degrees Fahrenheit for 28-30 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6856092362/" title="032012 044a by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7054/6856092362_29383a80dd.jpg" width="500" height="333" alt="032012 044a"></a><br /><br /><B>Verdict:</B> I loved these. I like that they were sweetened with maple syrup, which is a bit more understated than cane sugar. I think I could have added more raspberries, or, if I were really nuts, I could have thrown in some chocolate chips for a dessert muffin.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-86997179972197176842012-03-05T23:02:00.003-07:002012-03-05T23:10:16.987-07:00chocolate peanut butter brownies<B>One reason I haven't been updating as often as I should</b> is because I can't stop making <a href="http://okaraproject.blogspot.com/2011/01/double-chocolate-brownies.html">these brownies</A>. I've even made a <a href="http://okaraproject.blogspot.com/2011/01/double-chocolate-brownies-9x13-version.html">9"x13" version</A> and a <a href="http://okaraproject.blogspot.com/2011/02/chocolate-raspberry-brownies.html">chocolate-raspberry version</A>. So ... here's a peanut-butter version!<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6958163823/" title="chocolate peanut butter brownies by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7060/6958163823_2fcb28090a.jpg" width="500" height="375" alt="chocolate peanut butter brownies"></a><br /><br />In a small bowl or cup, whisk together<br /><B>1/4 cup unsalted peanut butter<br />2 Tablespoons maple syrup</B><br />until mixture is smooth. Set aside.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6958163797/" title="chocolate peanut butter brownies by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7060/6958163797_0e5a02ba21_m.jpg" width="240" height="180" alt="chocolate peanut butter brownies"></a><br /><br />In a bowl, thoroughly mix<br /><B>1 cup whole-wheat pastry flour or white whole wheat flour<br />1/2 cup cocoa powder<br />1/2 tsp. baking powder<br />1/2 tsp. salt</B><br /><br />On a stove top over low heat, mix together<br /><B>1 cup sugar<br />4 oz. okara<br />3 oz. semi-sweet chocolate<br />1/4 cup almond milk or soy milk</B><br />and stir until chocolate is completely melted and ingredients are incorporated. Be careful not to let the chocolate burn. Remove from heat, and add<br /><B>1/2 cup canola oil<br />2 tsp. vanilla</B><br />and whisk together until oil is emulsified.<br /><br />Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Then drop dollops of the peanut butter mixture on top of the chocolate batter.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6958163811/" title="chocolate peanut butter brownies by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7037/6958163811_e0b622b0a3_m.jpg" width="240" height="180" alt="chocolate peanut butter brownies"></a><br /><br />Using a knife, cut through the peanut butter and chocolate batter to create a "marbling" effect.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6958163815/" title="chocolate peanut butter brownies by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7193/6958163815_bdb4c95f7f_m.jpg" width="240" height="180" alt="chocolate peanut butter brownies"></a><br /><br />Bake at 325 degrees Fahrenheit for 32 minutes. Allow to cool.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6958163819/" title="chocolate peanut butter brownies by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7184/6958163819_cf4881067d.jpg" width="500" height="375" alt="chocolate peanut butter brownies"></a>Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0tag:blogger.com,1999:blog-8095460069389085994.post-29061460994326914052011-12-09T09:55:00.003-07:002011-12-10T21:49:12.567-07:00brownie tart<B>This is a slight tweaking</B> of the delicious <a href="http://okaraproject.blogspot.com/2011/11/chocolate-coconut-brownie-tart.html">chocolate-coconut brownie tart</A> I came up with last month. I made it with hazelnut milk instead of coconut milk and changed a few other things as well. Still delicious!<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6482455753/" title="brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7158/6482455753_a1775cb3e7.jpg" width="500" height="333" alt="brownie tart"></a><br /><br /><B>to make the brownie layer:</B><br /><br />Over the stove top, on low heat, stir together<br /><B>4 ounces semi-sweet chocolate<br />3/4 cup sugar<br />1/4 cup canola oil<br />1 cup okara<br />1 tsp. vanilla</B><br />until the chocolate has melted and the mixture is smooth.<br /><br />In a separate bowl, mix together<br /><B>3/4 cup whole-wheat pastry flour<br />1/4 cup cocoa powder<br />1/4 tsp. baking soda<br />1/4 tsp. salt</B><br /><br />Add the chocolate mixture to the dry mixture and stir until well combined.<br /><br />Mist a 9-inch spring-form pan with <br /><B>vegetable spray</B><br />and pour the batter inside. Spread evenly and cook at 375 degrees Fahrenheit for 19-21 minutes, until a toothpick inserted into the center comes out clean.<br /><br />Allow brownie layer to cool while you work on the next steps.<br /><br /><B>to make the custardy layer:</B><br /><br />In a saucepan, whisk together<br /><B>1 cup hazelnut milk<br />1 1/4 tsp. agar powder (<I>not</I> flakes)<br />2 Tablespoons cocoa powder</B><br /><br />Place saucepan on stove top and stir over medium heat until the mixture starts to boil. Lower heat and simmer for about 5 to 10 minutes, stirring frequently, until the mixture starts to thicken.<br /><br />In a small bowl or measuring cup, make a slurry of<br /><B>1/4 cup hazelnut milk<br />1 tsp. arrowroot powder</b><br /><br />Whisk together until smooth. <br /><br />Add the slurry to the hazelnut milk mixture over the stove top, and stir into the mixture. Keep stirring until the mixture thickens and bubbles. <br /><br />Then add<br /><b>3 1/2 ounces (about 1/2 cup) chocolate chips</B><br />and stir until the chocolate has melted and the mixture is smooth. Remove from heat.<br /><br />In a food processor or a large, powerful blender, puree<br /><B>12.3 ounces silken tofu<br />2 Tablespoons canola oil<br />1 Tablespoon barley malt syrup<br />1/2 cup maple syrup<br />1/4 tsp. salt<br />2 tsp. vanilla</B><br />until all tofu has been liquefied.<br /><br />Add the contents of the saucepan to the food processor or blender, and puree contents until totally combined. You will probably have to scrape down the sides with a spatula a few times. <br /><br />When it's all mixed, pour the contents of the food processor or blender into the spring-form pan, over the brownie layer. <br /><br /><I><b>Optional topping:</B><br /><br />Chop up<br /><B>1/4 cup chocolate chips</B><br />and sprinkle over the top of the tart.</I><br /><br />Place the pan into the refrigerator to set. Allow it to chill for at least an hour. When ready to serve, run a sharp knife around the edges of the spring-form pan before releasing the cuff.<br /><br /><B>Verdict:</B> The reason I used hazelnut milk is because I love the way it tastes with chocolate. However, the hazelnut flavor really wasn't discernible here, leading me to believe you could use any plant-based milk and achieve similar results. Almond might be a good choice as well!<br /><br />But all in all, delicious.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com2tag:blogger.com,1999:blog-8095460069389085994.post-60828379394453182272011-11-28T23:27:00.004-07:002011-11-28T23:58:06.885-07:00yam-kale soup with chorizo garnish<B>This delicious soup was inspired</B> by the potato-kale soup in Terry Hope Romero's <I>Viva Vegan!</I> Romero provides a recipe for homemade vegan chorizo in her fantastic cookbook, but I just used the store-bought stuff. If you don't want to buy or make vegan chorizo, you could eat this soup without it, but seriously ... it's the chorizo that really knocks it out of the park.<br /><br />Also, when I made this soup I completely forgot to put the onions in at the beginning, and ended up sauteeing them separately later. Since it came out so great, I'm going to pretend that's what made all the difference, and that mistake has been preserved in the directions below. But I'm sure you could just throw the onions in with the rest of the veggies and pour in a couple of Tablespoons of olive oil ...<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6423431095/" title="yam-kale soup by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7035/6423431095_c3db11917c.jpg" width="500" height="333" alt="yam-kale soup"></a><br /><br />Peel a<br /><B>large yam (about 19 ounces)</B><br />and cut it into small bite-size pieces along with a<br /><B>small Yukon gold potato (about 8 ounces)</B><br /><br />Throw the yam and potato chunks into a large pot, along with<br /><B>6 cloves of coarsely chopped garlic<br />1 tsp. dried thyme<br />1 tsp. dried oregano<br />4 cups vegetable broth<br />2 cups water</B><br />and bring to a boil over high heat, covered. Once boiling, reduce the heat to low and simmer for about 30 minutes, until the yams and potatoes are very soft.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6423431087/" title="yam-kale soup by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7173/6423431087_780374097b_m.jpg" width="240" height="160" alt="yam-kale soup"></a><br /><br />Remove <br /><B>2 cups of the cooked vegetables in cooking liquid</B><br />from the pot and puree in a blender or food processor along with<br /><B>5 ounces okara</B><br /><br />Once pureed, return to the soup pot. If desired, you can mash the remaining yams and potatoes with a potato masher or other mashing implement.<br /><br />Saute<br /><B>a medium-sized white onion, finely chopped</b><br />in<br /><B>2 Tablespoons olive oil</B><br />for 5 to 10 minutes, until onions are translucent but not browned. Add them to the soup pot along with<br /><B>5 ounces kale (stems removed and chopped into small pieces)<br />1 Tablespoon white wine</B><br />and increase the heat to medium. Stir until the kale is wilted.<br /><br /><I><B>NB:</B> This should have only taken maybe 5 minutes, but because I used prepackaged kale from Trader Joe's, I had to cook this for about 15 minutes. Why? Because the TJ's kale didn't have the thick stems removed, so it had to be cooked for a lot longer! In the end this wasn't a problem, so if you don't want to remove the stems I guess you don't have to -- just be prepared to cook it longer, until the stems are nice and soft.</I><br /><br />When the kale is wilted, add<br /><b>1 1/2 tsp. salt<br />ground pepper, to taste<br />1 tsp. white vinegar</B><br />and stir seasonings into the soup. Turn off heat and let the soup rest while you lightly saute the chorizo.<br /><br />There really aren't instructions for the chorizo -- I just sauteed some store-bought vegan chorizo in some olive oil for a few minutes, being careful not to burn it. How much chorizo you garnish your soup with depends on your tolerance for heat and your own personal tastes. I probably used about a Tablespoon of chorizo per cup of soup.<br /><br />Ladle soup into a bowl, garnish with desired amount of chorizo, stir chorizo into the soup, enjoy!<br /><br /><B>Verdict:</B> This is one of my new favorite soups. I love the combination of yams, potatoes, and chorizo, and love finding ways to sneak kale into my food (not to mention okara).Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com2tag:blogger.com,1999:blog-8095460069389085994.post-86376280943729955762011-11-26T20:25:00.006-07:002011-11-27T12:17:24.689-07:00chocolate-coconut brownie tart<a href="http://www.flickr.com/photos/80027845@N00/6409450247/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7159/6409450247_6e6fb8c0c5.jpg" width="500" height="322" alt="chocolate brownie tart "></a><br /><br /><B>This recipe includes two things I despise,</B> namely thickeners and chopping chocolate chips. I hate dealing with thickeners, whether it's corn starch or kudzu. In this case, it's arrowroot powder and agar powder. I have no confidence when it comes to thickening a liquid over the stove top; it never seems like it's working and it just gives me anxiety. <br /><br />As for chopping chocolate chips, that's got to be one of the stupidest things ever. Is there a trick to it that I just don't know about? I've tried using a blender and a spice grinder, to no avail. Perhaps it would be easier to chop a chocolate bar -- at least a bar wouldn't be rolling around under your knife, making it nigh-impossible to get some quality chopping in.<br /><br />I think the annoyances were worth it, though.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409450251/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7157/6409450251_f6ed341d5b.jpg" width="500" height="377" alt="chocolate brownie tart "></a><br /><br /><B>to make the brownie layer:</B><br /><br />Over the stove top, on low heat, stir together<br /><B>4 ounces semi-sweet chocolate<br />3/4 cup sugar<br />1/4 cup canola oil<br />1 cup okara<br />1 tsp. vanilla</B><br />until the chocolate has melted and the mixture is smooth.<br /><br />In a separate bowl, mix together<br /><B>1/2 cup whole-wheat pastry flour<br />1/4 cup soy flour<br />1/4 cup cocoa powder<br />1/4 tsp. baking soda<br />1/4 tsp. salt</B><br /><br /><I><B>NB:</B> I'm sure you could substitute regular flour for the soy flour. The reason I threw it in is because I have a big bag of it that I'm trying to get rid of!</I><br /><br />Add the chocolate mixture to the dry mixture and stir until well combined.<br /><br />Mist a 9-inch spring-form pan with <br /><B>vegetable spray</B><br />and pour the batter inside. Spread evenly and cook at 375 degrees Fahrenheit for 18-21 minutes, until a toothpick inserted into the center comes out clean.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409436047/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7173/6409436047_370ca941f3_m.jpg" width="240" height="160" alt="chocolate brownie tart"></a><br /><br />Allow brownie layer to cool while you work on the next steps.<br /><br /><B>to make the custardy layer:</B><br /><br />In a saucepan, whisk together<br /><B>1 cup coconut milk<br />1 tsp. agar powder (<I>not</I> flakes)<br />2 Tablespoons cocoa powder</B><br /><br />Place saucepan on stove top and stir over medium heat until the mixture starts to boil. Lower heat and simmer for about 5 to 10 minutes, stirring frequently, until the mixture starts to thicken.<br /><br />In a small bowl or measuring cup, make a slurry of<br /><B>1/4 cup coconut milk<br />1 tsp. arrowroot powder</b><br /><br />Whisk together until smooth. <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409436119/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7168/6409436119_5ff9fb9f46_m.jpg" width="240" height="160" alt="chocolate brownie tart"></a><br /><br />Add the slurry to the coconut milk mixture over the stove top, and stir into the mixture. Keep stirring until the mixture thickens and bubbles. <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409432217/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7174/6409432217_5015dd6464_m.jpg" width="240" height="160" alt="chocolate brownie tart "></a><br /><br />Then add<br /><b>1/4 cup chocolate chips</B><br />and stir until the chocolate has melted and the mixture is smooth. Remove from heat.<br /><br />In a food processor or a large, powerful blender, puree<br /><B>12 ounces silken tofu<br />2 Tablespoons canola oil<br />1/2 cup maple syrup<br />1/4 tsp. salt<br />2 tsp. vanilla</B><br />until all tofu has been liquefied.<br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409436145/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7006/6409436145_6cd25b85b2_m.jpg" width="160" height="240" alt="chocolate brownie tart "></a><br /><br />Add the contents of the saucepan to the food processor or blender, and puree contents until totally combined. You will probably have to scrape down the sides with a spatula a few times. <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409432223/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7032/6409432223_c16d652311_m.jpg" width="160" height="240" alt="chocolate brownie tart"></a><br /><br />When it's all mixed, pour the contents of the food processor or blender into the spring-form pan, over the brownie layer. Place the pan into the refrigerator to set while you chop up<br /><B>1/4 cup chocolate chips</B><br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409432271/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7003/6409432271_cb9e9a6139_m.jpg" width="240" height="160" alt="chocolate brownie tart "></a><br /><br />Remove tart from fridge, sprinkle the chopped chocolate over the top of the tart, and return the tart to the fridge. <br /><br /><a href="http://www.flickr.com/photos/80027845@N00/6409432281/" title="chocolate brownie tart by fucher is now, on Flickr"><img src="http://farm8.staticflickr.com/7009/6409432281_41f7236982_m.jpg" width="240" height="160" alt="chocolate brownie tart "></a><br /><br />Allow it to chill for at least an hour. When ready to serve, run a sharp knife around the edges of the spring-form pan before releasing the cuff.<br /><br /><B>Verdict:</B> I think this is great. The coconut flavor wasn't too strong for my tastes; it also might be interesting to experiment with almond milk or hazelnut milk in place of coconut milk. The custardy layer might have benefited from another 1/4 cup of melted chocolate, but when eaten with the brownie layer, it's just fine.<br /><br />The brownie layer was a bit on the crumbly side, which might have been due to the inclusion of soy flour. (In the past I've noticed that soy flour seems to make baked goods a little crumbly.) Might be wise to use all whole-wheat pastry flour rather than a combination of wheat and soy flours.Annahttp://www.blogger.com/profile/06380316362911210106noreply@blogger.com0